Preparation:
1. Preheat your oven to 400 degrees.
2. Combine Bisquick with cold butter in a medium bowl using a pastry cutter or a large fork. You don't want to mix too thoroughly. There should be small chunks of butter in there that are about the size of peas. Add cheddar cheese, milk, and ¼ teaspoon garlic. Mix by hand until combined, but don't over mix.
3. Drop approximately ¼-cup portions of the dough onto an ungreased (parchment covered) cookie sheet using an ice cream scoop.
4. Bake for 15 to 17 minutes or until the tops of the biscuits begin to turn light brown.
5. When you take the biscuits out of the oven, melt 2 tablespoons butter in a small bowl in your microwave. Stir in ½ teaspoon garlic powder and the dried parsley flakes. Use a brush to spread this garlic butter over the tops of all the biscuits. Use up all of the butter.

Thursday, April 14, 2011

Lingonberries are an amazing little berry from Sweden that tastes sort of like a cranberry. Lingonberry preserves are tangy, sweet, and all around good. They are readily available online and in some IKEA and specialty stores. This compound butter is an excellent accompaniment to crepes; store bought Swedish pancake mix, or even toast. The serving size is approximate, but it makes a considerable amount.

Ingredients:

·7 ounces Lingonberry preserves

·1 1/2 lbs unsalted butter, room temperature

Directions:

1.In a medium mixing bowl, beat the butter with an electric mixer until creamy and pale yellow.

2.Add lingonberries and beat until thoroughly combined and light pink in color.

3.The finished product should have no visible liquid and be light and airy. If your butter is juicy, dark pink, or clumpy- keep beating!

4.Store in an airtight container in the refrigerator. Has an excellent shelf life.

2.Combine the flour, milk, eggs, melted butter, vanilla and salt in a blender; process until smooth.

3.Preheat the oven to 200 degrees.

4.Warm the same skillet over medium heat until a drop of water bounces and sizzles. Add 1 teaspoon butter; turn to coat the pan with the melted butter. Pour in a scant 1/3 cup batter and quickly swirl the pan to evenly coat the bottom. Cook until the pancake sets, 1 to 1 1/2 minutes. Using a rubber spatula, carefully lift the pancake by the edges and flip; cook until lightly golden on the other side, 15 to 30 seconds.

5.Transfer to a plate; keep warm in the oven while making the others.

6.Repeat with the remaining butter and batter to make about 12 pancakes. If the pancakes seem too thick, thin the batter slightly with warm water.
7. Fold or roll and serve with confectioners' sugar, syrup and fresh fruit. You could also place a small amount of fruit compote inside and roll up then top with whipped cream. Sometimes you will see these served with Lingonberry Butter. Roll up Ricotta Cheese or Yogurt inside and serve with fresh Strawberry slices and Chocolate Syrup. The variations are endless and yummy.

Thursday, February 24, 2011

Most shrimp scampi recipes use loads of butter, this one uses only a little butter and olive oil. The dish feels fancy but really it's easy and healthy (but don't tell anyone!).

Ingredients:

1/2 lb. linguine

1 tsp butter

4 tsp olive oil

4 cloves garlic, minced fine

1 lb. large raw shrimp, peeled and deveined

1/4 cup chopped, fresh parsley

1 Tbsp fresh lemon juice

dash salt

2 Tbsp grated, fresh Parmesan

Preparation:

1. Cook the pasta according to the directions on the package.
While the pasta cooks, heat the butter and olive oil over medium heat. Add the garlic, and cook 3 minutes. Add the shrimp, parsley, lemon juice, and salt, and cook until the shrimp are pink and curled.
3. Toss the pasta together with the shrimp and the Parmesan, and serve.

Tuesday, February 8, 2011

Pour this into an unbaked pie crust and bake at 350 about 25 minutes until a knife comes out clean. Cool to room temperature.

Here's where you show your creativity!

To make a fruit glaze, take any fresh fruit and lightly boil in water till the color is well into the water. For berries, use the less desirable ones like slightly green strawberries and trimmings or perhaps any blueberries that may have split or aren't quite perfect. Peach skin and fruit, etc. Or if your using canned, use the juice or syrup drained off them (but do note you'll have to adjust the sugar).

To top a pie with Fresh Peaches (or Nectarines), it takes about 3 medium ones sliced. Spread a little of the glaze on the pie, arrange the peach slices like a pinwheel from the center, then fit in remaining slices around the perimeter. Spoon the remaining glaze over the fruit while it is still warm enough to work with and fill in the gaps. To make the glaze use about;

1 1/4 C of juice
1 C Granulated Sugar

Bring this to a boil. Mix together and add slowly, stirring constantly;

1/4 C cold Juice
3 Tbsp Cornstarch

Cook until thick and clear.

It takes about 3 C fresh Blueberries which you can do as above, or put all the glaze on the pie then top with the berries, or mix it with the glaze like a compote. It takes about 4 C of Marion, Black, or Raspberries. For Cherries you would use the Compote method. Wen using fresh Strawberries, clean them in cold water and core them then stand them pointed end up on paper towels. If you use frozen berries, thaw them out on paper towels to just thawed, don't let them get too warm.

When the Milk is scalding hot, gradually add the Egg mix, stirring constantly with a wire whip.
Cook until it is well thickened.
Remove from the heat and add;

4 tsp Vanilla Extract

1 oz Butter

1 oz margarine

Do not store in aluminum. Glass, stainless steel, or plastic is best. Place plastic wrap on top of pudding while it is still warm and smooth out any air pockets.

After you slice cream pies, place a piece of wax paper or parchment on the cut edges to seal out the air, this will prolong the life and look of your pies!

To make Chocolate Cream Pie Filling:

Place;

6 C hot cream filling

1 regular size Hershey Chocolate bar

3 squares Bakers semi-sweet Chocolate

in a bowl and slowly mix by hand with a wire whip until all chocolate is dissolved. Allow to cool. Place in baked pie shells, top with sweet whipped cream, and shaved chocolate.

For Coconut Cream Pie:

Add about 1 C. Bakers Angel Flake Coconut to about 3 C chilled filling. Spoon into a baked pie shell and smooth out. Top the pie with sweet whipped cream, making sure to cover all surface filling. Sprinkle some coconut in a pie tin and place under a broiler for a few minutes stirring often until it is golden brown. Allow to cool and sprinkle over the whipped cream.

For Peanut-butter Cream Pie:

Add about 1/2 C PNB to 3 C filling, give or take to your own taste. Continue as for above but sprinkle with chopped nuts instead of toasted coconut.

Bake in 2 greased and floured loaf pans at 350 degree oven for about 70 minutes.
Remove from pans and cool slightly and brush with;
Juice and Zest of 1 lemon mixed with enough powdered sugar to make a thin glaze.

According to Wikipedia, "A runza (also called a bierock, fleischkuche or Kraut Pirok) is a yeast dough bread pocket with a filling consisting of beef, pork, cabbage or sauerkraut, onions, and seasonings. They are baked in various shapes such as a half-moon, rectangle, round (bun), square, or triangle. In Nebraska, the runza is usually baked in a rectangular shape. The bierocks of Kansas, on the other hand, are generally baked in the shape of a bun."

Saturday, January 29, 2011

Note: Cereal mixed in will look this way, added to top it will be layered.

Try it! You'll like it! An old time favorite!

7 Eggs, slightly beaten

1 1/2 C Granulated Sugar

1/2 Tb Vanilla Extract

2/3 tsp Salt

4 2/3 C Milk

Mix by hand with a wire whip and pour into a greased 8 x 8 Pyrex dish.
Sprinkle 2/3 C Grapenuts Cereal (not flakes) evenly over the top.
Bake at 350 degrees for about an hour, until a butter knife inserted in the center comes out clean.
Serve with a dollop of Whipped Cream.

Soak the beans in water for eight hours or overnight, placing the pan in the refrigerator so that the beans will not ferment. Before cooking the beans, drain the soaking liquid and rinse beans with clean water.

Saturday, January 22, 2011

This is the one dish everyone in the family loves and rarely is there ever any leftovers.

A true Carbonara has no cream, and it can be slightly tricky in its execution. The key is to toss and thoroughly mix the cooked pasta off the heat with the cheese, egg yolk pasta water mix, and pepper, to create a creamy yet not overly thick sauce. Be sure to use the best—quality eggs you can get.

Ingredients

·1 pound Spaghetti, Fettuccine, Penne, Farfalle, etc.

·3 tablespoons Extra-Virgin Olive Oil (enough to coat pan bottom)

·8 ounces Pancetta or good Bacon (I use regular good quality bacon chopped)

3.In a separate bowl, beat yolks, then add 1 large ladleful (about 1/2 cup) of the pasta cooking water. This tempers the eggs and keeps them from scrambling when added to the pasta.

4.Drain pasta and add it directly to the skillet with pancetta and oil. Pour the egg mixture over the pasta. Toss rapidly to coat the pasta without cooking the egg. Remove pan from heat and add a big handful of cheese, lots of pepper and a little salt. Continue to toss and turn the pasta until it soaks up egg mixture and thickens, 1 to 2 minutes.

5. Garnish with parsley and extra grated Romano.

NOTES:

* Add the chicken and cook only enough to remove pinkness inside or the shrimp making sure not to overcook and turn rubbery.